Wrapped in Caribbean influence, Nina Compton’s Mojo ham marries sweet, heat, and tangy in a masterful way. This is a holiday ham that will be the star of the spread, or the best excuse to roast a ham any time of year.
Photo by: James Smith
Serves 10 to 12
2 quarts orange juice
2 cups lemon juice
2 cups lime juice
6 garlic cloves, chopped
3 cups blended oil
2 tablespoons dijon mustard
3 tablespoons preserved lemon
1 cup olive oil
Zest of 3 oranges
Zest of 4 limes
1 teaspoon ground toasted cumin
Sherry vinegar to taste
Salt to taste
1 (10-pound) ham
*Compton uses a blend of 70 percent olive oil, 30 percent vegetable or canola oil.
- In a pot over medium heat, combine orange juice, lemon juice, and lime juice. Reduce to 1 quart.
- In a pan over medium heat, combine garlic, habaneros, and 1 cup blended oil and bring to a simmer. Set aside to cool.
- In a blender or food processor, combine reduced juice, garlic-habanero mixture, mustard, and preserved lemon. Slowly stream in remaining oils to emulsify. Add citrus zest, cumin, sherry vinegar, and salt. Marinate ham in mixture overnight.
- Preheat oven to 350 degrees. Remove ham from marinade, cover with foil, and roast until warmed through, about 2 hours.
From Nina Compton’s Caribbean Christmas.
- Recipe from Nina Compton, Bywater American Bistro, New Orleans
Contributing CityNew Orleans